Restaurant Search

Located in a lively area just 8 minutes from Nijojo-mae and Marutamachi stations, Tategami is a traditional Kyoto-style restaurant with the atmosphere of a secret hideaway. It has private rooms available either for a small number of people or tatami rooms with tables and chairs, which can be selected according to the purpose and number of people. The cuisine here is mainly kaiseki courses. Using carefully selected ingredients and respecting traditional cooking methods, the dishes express the seasons not only in taste but also in color, delighting both the sense of taste and sight. It is also great to note the owner's commitment to not using additives. Whether it is a private dinner with an important person, business entertainment, or a formal dinner with relatives, you can feel confident using this restaurant.

Les Confluents is a promising new restaurant that opened in April 2021. It is located within the hotel, "Agora Kyoto Karasuma." The concept is to "cross" all values, creating new inspiration for people, and creating values that have never existed before. They welcome guests with their unique "Kyoto Fusion" that combines Japanese and French culinary techniques. The innovative dishes are so beautiful that you can't help but gasp in admiration, and just looking at them is a pleasure. The open kitchen at the counter allows guests to witness Chef Tamura's splendid skills, adding to the restaurant's allure. The interior is unified with a Japanese style, creating a relaxing atmosphere.

The Italian restaurant Kappa is located on the second floor of a modern brick building that is a 2-minute walk from Shijo Station. This restaurant offers a wide variety of food and wine based on the theme of "aspirations, Kameoka, Kochi, health, and Kyoto." The chef personally selects ingredients from farmers in Mozume, Kyoto. In addition, the restaurant has also assembled select seasonal ingredients such as organic vegetables from Kameoka and rare seafood directly from a fishing cooperative in the City of Sukumo, Kochi Prefecture, where the owner's wife is from. You can enjoy a dish that captures the "aspirations" of the owner, who is particular about food, in a setting where you can enjoy the casual atmosphere.

Azumaya is located about a 7-minute walk from Sanjo Station on Keihan Electric Railway, in Zaimoku-cho, Nakagyo-ku, Kyoto-shi. The restaurant offers delicious yakitori made from Kyoto chickens slaughtered in the morning with a secret sauce that has been enhanced for 15 years, kushiage skewers with a fine batter and three different house-made sauces, and horse sashimi shipped directly from Kumamoto. The sake lineup always includes more than 20 varieties from all the sake breweries in Kyoto City. There is a wide selection of cocktails and shochu highballs, and all-you-can-drink is also available. With its slow jazz music, the restaurant's interior is a bright space that dispels the image of a conventional yakitori restaurant. In addition to counter seats and table seats, there are sunken kotatsu seats for private rooms. Large banquets can be held on the second and third floors.

Rokuhara is well known as a place to experience the fascinating taste of Kushiage (deep-fried skewers). The special feature of its Kushiage, pleasing even to food connoisseurs, is the hidden flavor of Japanese-style broth. Before skewering the ingredients, Kyo-style broth is used to give them a unique twist. The moment you bite into one, the delicious flavor of the ingredients and the aroma of the dashi broth will spread out softly. In addition, a well-balanced combination of seasonal fish, vegetables, and meats brings out the best taste. The delicious harmony of the ingredients covered in the special batter will satisfy both your stomach and your heart. The restaurant has a relaxing atmosphere with 18 seats at the counter, as well as table seating and private rooms. It is recommended for business entertainment, formal dinners, banquets, and anniversaries. Enjoy Kushiage with your loved ones, where the chef's skill shines through.

This is a handmade pasta of ravioli filled with calf and herb vegetables simmered and mixed together with egg and parmesan. The truffle, coated in a sauce of parmesan and butter, is fragrant in this dish with which you can experience the traditional food culture of Italy. Lately, we've been able to get a number of different domestically-produced western vegetables of high quality. We work with creativity daily to have you enjoy the true deliciousness of Italian cuisine with dishes made not with those Japanese ingredients you've grown used to eating, but with Italian ingredients. So as to have you fully delight in the joys of Italian cooking, we try to communicate a part of the food culture, not simply please you through novelty for novelty's sake. We're mindful and take care so that you can spend an enjoyable hour or two, forgetting the everyday world. We've prepared window-side seats that look in on our central garden, giving precedent to our guests who've made reservations for birthday parties or commemorat

[17°C] is a caviar bar & French restaurant in 8-chome, Ginza. We are directly-operated by a company which produces the highest-grade fresh caviar in Kagawa prefecture. Enjoy our proud [Setouchi Caviar] with a mild exquisite taste and superb texture, which will surely change your impression towards caviar. Also enjoy high-end seasonal ingredients, such as crab from the Japan Sea and wild game meats from France. Our up-and-coming chef Chamuro offers artistic dishes made with the caviar, applying his sense and cooking techniques both classic and modern. We also provide exquisite wines selected by our Sommelier Asahara. To fully enjoy an excellent paring, [Dinner and Wine Paring], the course menu of the month is the recommendation. Our dramatic space is reminiscent of a European mansion of 100 years ago. Our restaurant can be used as a bar as well. Fully enjoy one-and-only delicacy at this special restaurant with luxurious moment. 

Always appearing in a course, our foie gras crispy sandwich is a dish that you eat with your hands - knife and fork optional. Sometimes served with strawberry cream added and sometimes coated in caramel, these variations on flavor get a lot of attention. To add coloring to our course offerings, various vegetables are brought in from farm producers in areas such as Yachitama in Chiba. We might select them by choosing from the samples, or, alternatively, take the producers' recommendations. We even use unusual vegetables, like yellow turnips, in making our dishes attractive. Chef Kaneko has said that "adding surprises while clearly expressing our concept is what this restaurant strives for." Sometimes bold, sometimes classical: the thoughts expressed by our chef can be felt through the variations in the dishes. In our restaurant interior, something to note is the lack of a wall separating the kitchen and the customers' tables. Chef Kaneko says, "Being able to hear what the customers say makes a big difference."

[L'ECAILLER OYSTER BAR] is a casual oyster bar to fully enjoy fresh oysters in various styles. They offer fresh and grilled oysters, as well as various a-la-carte oyster dishes. Fully enjoy the wide variety of oyster dishes. The No.1 recommendation is [L'ECAILLER Plate], their specialty for enjoying 4 kinds of oyster menus on one plate; carefully-selected fresh oysters, marinated oysters, marinated and lightly-seared oysters, and oysters with sesame. Luxuriously enjoy comparing different oyster dishes. The restaurant also offer various bottled wines, including [CACCI], our original house wine. You can casually enjoy alone at the counter, or sharing a plate with your friends. Casually order from 1 piece of oyster, at our oyster bar during lunch and dinnertime.